Sudi's Journalism
Sudi writes for print and digital worldwide covering everything from how Pierre Gagnaire came to star in “A Taste of Things” and teach Juliette Binoche haute cuisine, to Alain Ducasse's favourite addresses in Paris and the latest iterations of fire cooking that is “not bbq” as Massimo Bottura says.
From the restaurant impact of GLP-1 to collaboration dinners that let us travel the world more sustainably, Sudi is often among the first to write about the places rising on the international circuit, including Knystaforsen and Txispi.
Every Michelin-starred restaurant in Britain for the ultimate foodie weekend
A guide to Michelin-starred restaurants across Britain for planning memorable high-end food weekends.
The Telegraph
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Why more restaurants are charging for bread and butter
Exploring the changing economics and etiquette around bread-and-butter charges in restaurants.
The Telegraph
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The Sconaissance Is Upon Us
A sharp look at the new scone moment and why classic bakes are getting renewed culinary attention.
AIR MAIL
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The crowd-free alternative to Tuscany for perfect wine tasting
A travel-led wine escape spotlighting a less crowded region with serious food and vineyard appeal.
The i paper
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Caviar is now mainstream - and there are more ways than ever to enjoy it
How caviar moved into the mainstream and the many ways chefs and diners are using it today.
Yahoo Life / The Telegraph
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Dani Garcia interview
An interview with Dani Garcia on his culinary philosophy, ambition, and evolving restaurant world.
Fine Dining Lovers
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The New Noma? Inside the Michelin-Starred Swedish Restaurant You've Probably Never Heard Of
Inside the Michelin-starred Swedish restaurant redefining New Nordic cuisine for a post-Noma world.
Condé Nast Traveller
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The Rise of One-Bite Desserts: How We Eat Pudding in the Ozempic Era
How the Ozempic era is reshaping dessert culture, from restaurant petit fours to single-bite confections redefining how we end a meal.
The Telegraph
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Meet the Makers: Saffron in Spain
Travelling to La Mancha to meet saffron farmers preserving centuries-old harvesting traditions in an age of mass production.
National Geographic Traveller Food
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